Big Knife

For questions/topics that don't fit into the other, more specific forums.
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5698k
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Big Knife

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Jason H
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Re: Big Knife

Post by Jason H »

I’d love to watch how that blade is sharpened.
BillyBoBob
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Re: Big Knife

Post by BillyBoBob »

The Claymore of Japanese knives

https://youtu.be/ytHnQsxIszc?t=342

Or is the Claymore the Maguro of Scottish swords?

As someone currently obsessed with Forged in Fire I'd like to know how the heck they kept it straight through the quench
ButlerHoosierChef
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Re: Big Knife

Post by ButlerHoosierChef »

Honestly I think that what they do is leave a little bit of meat to the steel of the knife and then grind it away to the shape they want. When there is more steel it is less likely to warp or if there is a warp you can grind it away although that seems the easy way to do it. When you are a master at doing this you recognize a feel a glow of a certain color etc and then you just know and it becomes a habit to the point where you don't need to have extra steel to grind away. At least that seems to be what I can gather.
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ken123
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Re: Big Knife

Post by ken123 »

A couple of larger knives from a visit to Tsukiji market:
ts45.jpg
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Ken
salemj
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Re: Big Knife

Post by salemj »

Honestly, I just love that these knives require "team work" to use. I think it is telling that the concept of a single, quick slice is more important than one person hammering it out as quickly as possible with a single, smaller knife.
~Joe

Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
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Organic
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Re: Big Knife

Post by Organic »

That's more like a sword than a knife.
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